SnackDessert

Cretan Kalitsounia with Mizithra

Name: Cretan Kalitsounia with Mizithra
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 4 porcije
Cuisine: greek
Ingredients: 300 g all-purpose flour; 60 ml olive oil; 100 ml water warm; 0,5 žlička salt; 250 g mizithra cheese fresh, unsalted; 2 žlica sugar; 1 kos egg yolk; 0,5 žlička cinnamon ground; 0,5 žlička lemon zest; 1 kos egg beaten; 2 žlica honey (neobvezno)

These small, traditional Cretan pastries feature a soft dough shell filled with a creamy, mildly sweet mizithra cheese mixture. They are a delightful snack, perfect with a cup of coffee or as a light dessert. This recipe creates a sweet version, popular in many parts of Crete.

Izvirni recept avtorja Forkin

Skupni čas: 1 h 35 min
Porcije: 4
Zahtevnost: Srednje

Informacije o alergenih: lahko vsebuje jajca, gluten in mleko. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

dough

300 gall-purpose flour
60 mlolive oil
100 mlwater, warm
0,5 žličkasalt

filling

250 gmizithra cheese, fresh, unsalted
2 žlicasugar
1 kosegg yolk
0,5 žličkacinnamon, ground
0,5 žličkalemon zest

egg wash

1 kosegg, beaten

garnish

2 žlicahoney(neobvezno)

Oprema

rolling pin · large bowl · wire rack · baking sheet · parchment paper

Postopek

Korak za korakom

1
Combine all-purpose flour, olive oil, warm water, and salt in a large bowl.
Približno 2 min
Kuharjeva opomba: Ensure the water is warm, not hot, to help the dough come together smoothly.
2
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
Približno 1 min
3
Knead the dough for about 8-10 minutes until it is smooth and elastic.
Približno 9 min
Kuharjeva opomba: The dough should feel soft and pliable, not sticky.
4
Place the dough back in the bowl, cover with a clean cloth, and let it rest for at least 30 minutes at room temperature.
Približno 30 min
Kuharjeva opomba: Resting the dough allows the gluten to relax, making it easier to roll.
5
While the dough rests, prepare the filling by crumbling the mizithra cheese into a bowl.
Približno 2 min
6
Add sugar, egg yolk, ground cinnamon, and lemon zest to the mizithra cheese.
Približno 1 min
7
Mix the filling ingredients thoroughly until well combined.
Približno 2 min
8
Preheat your oven to 180°C (350°F).
Približno 10 min
9
Divide the rested dough into 12 equal pieces.
Približno 2 min
10
On a lightly floured surface, roll out each piece of dough into a thin circle, approximately 10-12 cm (4-5 inches) in diameter.
Približno 8 min
Kuharjeva opomba: Aim for thin dough, but not so thin that it tears easily.
11
Place a spoonful of the cheese filling in the center of each dough circle.
Približno 3 min
Kuharjeva opomba: Do not overfill, or it will be hard to seal the pastries.
12
Fold the edges of the dough over the filling, creating pleats around the circumference, leaving the center of the filling exposed.
Približno 5 min
Kuharjeva opomba: Pinch the pleats firmly to ensure they stay closed during baking.
13
Transfer the kalitsounia to a baking sheet lined with parchment paper.
Približno 1 min
14
Brush the dough edges with beaten egg.
Približno 1 min
Kuharjeva opomba: This gives them a golden shine.
15
Bake for 18-20 minutes, or until the kalitsounia are golden brown.
Približno 20 min
16
Remove from the oven and let cool slightly on a wire rack.
Približno 5 min
17
Drizzle with honey before serving, if desired.
Približno 1 min
Kuharjeva opomba: Honey adds a traditional touch of sweetness.

Pravilno shranjevanje

Shranjevanje

Store leftover kalitsounia in an airtight container at room temperature.

Pogrevanje

Warm gently in a toaster oven or microwave if preferred.